1 (3 1/2 oz.) pkg. orange jello
1 c. hot water
4 tbsp. sugar
1/2 c. cranberry juice
3 oz. Philadelphia cream cheese
1/2 c. celery diced
1/8 tsp. salt
1/2 c. crushed pineapple drained

Dissolve jello in hot water. Add sugar and cranberry juice. Chill until slightly thickened. Cream the cheese; add to slightly thickened jello in small amounts and blend. Combine cheese mixture, salt, and pineapple.

Fold into jello. Pour into individual molds and chill until firm. Unmold on lettuce. Garnish with topping of choice. Serves 4-6.